Boilermaker Tailgate Chili

Ingredients

• 2 lbs ground beef chuck
• 1 lb bulk Italian sausage
• 3 cans chili beans (15 oz each, drained)
• 1 can chili beans (in spicy sauce)
• 2 cans diced tomatoes with juice (28 oz each)
• 1 can tomato paste (6 oz)
• 3 stalks celery (chopped)
• 1 large yellow onion (chopped)
• 1 green bell pepper (chopped and seeded)
• 1 red bell pepper (chopped and seeded)
• 2 green chile peppers (chopped and seeded)
• 1 tbsp bacon bits
• 4 beef bouillon (cubes)
• 1/2 cup beer
• 1/4 cup chili powder (adjust to taste)
• 1 tbsp garlic (minced)
• 1 tbsp Worcestershire sauce
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 2 tsp hot pepper sauce (like Tabasco)
• 1 tsp dried basil
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp white sugar
• 1 tsp salt (plus more to taste)
• 1 tsp black pepper (plus more to taste)
• 1 bag corn chips (10.5 oz, like Fritos for topping)
• 1 package Cheddar cheese (8 oz, shredded for topping)

Instructions

1. 1

   In a large stockpot over medium-high heat, cook the ground beef and Italian sausage until browned. Drain off any excess grease.

2. 2

   Add all four types of beans, diced tomatoes with their juice, and tomato paste to the pot.

3. 3

   Stir in the chopped celery, onion, green and red bell peppers, and chile peppers.

4. 4

   Add the bacon bits, beef bouillon cubes, and beer to the pot.

5. 5

   Mix in the chili powder, garlic, Worcestershire sauce, oregano, cumin, hot sauce, basil, cayenne, paprika, sugar, salt, and black pepper.

6. 6

   Stir everything together thoroughly, cover the pot, and bring it to a low simmer.

7. 7

   Cook on low heat for at least 2 hours, stirring occasionally to prevent sticking.

8. 8

   Taste and adjust seasoning as needed. Serve hot in bowls topped with corn chips and shredded Cheddar cheese.